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Bäckerei Winkler, Litzendorf, Germany Together with MIWE, Bäckerei

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Bäckerei Winkler, Litzendorf, Germany Together with MIWE, Bäckerei MIWE bakery refrigeration User Report - Report from practical experience Bäckerei Winkler, Litzendorf, Germany Together with MIWE, Bäckerei-Konditorei Winkler, a bakery “We‘re most well known for our bread and pastry shops,“ and pastry shop, has developed a complete refrigeration says the young baker master, explaining the focus of his concept and is now using the system for its entire range of business. However, purchasing ready-made dough pieces is white bread and pastries. “Quality has improved dramati- not the bakery‘s approach. “We can‘t set ourselves apart from cally as a result,“ says Jörg Winkler. The bakery‘s products, the others that way,“ says Christine Winkler. especially soft rolls, have reached a completely new level of quality. “This was an important step in setting ourselves The couple freely admit that the quality of their products, apart from the competition,“ adds his father, Franz Winkler. especially soft rolls and wheat buns and rolls, would often fluctuate. But now that‘s all in the past. “Consistently high This “village bakery,“ as the Winkler family describes their quality, a natural taste and long-lasting freshness are what business, certainly has competition in the Bamberg region. people expect from trade bakers nowadays,“ says Jörg Wink- Nevertheless, business is still good. From its Litzendorf head- ler, emphasising the goals he has set for himself. quarters, the company supplies five of its own branches and a large number of customers with delicious bread and baked To achieve these goals, the Winklers have invested in refrigera- goods. Master baker and business manager Jörg Winkler tion technology. They have replaced two 15-year-old systems, and his wife Christine took over the artisan bakery on 1 Janu- each of which accommodated 10 rack trolleys. With the old sys- ary 2009. The two are taking on the challenges of the market tems, capacities had been exhausted, and to make things wor- together with their team of highly motivated and well-trained se, the quality of the baked products varied because the compa- employees. ny used a mixture of refrigeration and direct baking methods. g Jörg Winkler in front of the GVA with the new TC control system. 1 User Report - Report from practical experience There is a quick cooling unit for two rack trolleys integrated into the TLK. The TLK only requires a fixed programme control (FP) since hardly any pro- gramme changes are made here. The Winklers made a deliberate decision not to build a - Dough piece preservation unit (TLK) for 36 rack trolleys and production facility from the ground up. Christiane Winkler two spaces for quick cooling units explains: “We want to continue to be the village bakery in the - Proofing chamber (GR) for 6 rack trolleys eyes of our customers.“ But the Winklers also want to be a village bakery with cutting-edge technology. The bakery achieved its goal by using a combination of diffe- rent MIWE refrigeration systems. It now has three times more As a result, a barn next to the bakery headquarters was refrigeration space than was available with the old systems. prepared for the installation of the MIWE baking refrigeration “Now we can refrigerate products like pretzels, something system. Before choosing MIWE, Jörg and Franz Winkler had that used to be impossible because space was so limited,“ also talked to other providers. “In the end, we were persua- says Jörg Winkler. ded by the expertise and the value for money offered by the specialists at MIWE.“ MIWE is by no means a new name for But the young master baker is most proud of his own special this family of bakers. The Litzendorf-based company has been long-time dough methods for soft rolls. The process parame- using MIWE deck ovens and rack ovens for decades. ters for it were developed in cooperation with MIWE employee Werner Degen and Joachim Mayer from Ireks, a bakery ser- By implementing the new refrigeration system, the bakery is vice provider. MIWE‘s new TC refrigeration control system was pursuing two goals. Firstly, all its white bread will be produced just what the company needed. The TC system, which stands using long-time dough methods. This improves the crust, fresh- for Touch Control, features a 7 inch (17.8 cm), touch-sensitive ness and of course flavour. Secondly, all dough pieces for fine screen. baked products and special bread rolls will be produced in larger batches and go through a deep-freeze processing. All programme steps are displayed on this screen and be This is more cost-effective and allows the bakery to respond called up or modified with the touch of a finger. “It‘s designed to sales peaks more quickly. very logically and is also easy to use,“ Jörg Winkler reports. “I can enter as many steps as I want.“ Facts on the refrigeration system: To ensure consistent quality, the programme history can - Fully automatic proofing unit (GVA) for 9 rack trolleys also be checked from the TC. Target parameters and actual - Proofing interrupter and proofing retarder (GUV) for 9 parameters are stored in the integrated memory for up to 40 rack trolleys days. 2 This modern bakery refrigeration system has been installed in the smallest of View of the headquarters where production also takes place. spaces – in the old barn. The TC control system has already passed the test in MIWE‘s defrosting energy and allows the latent energy (ice buildup) oven segment. Its intuitive controls, smooth, hygienic surface in the system to be used at the same time.Even the heating and graphical display of target and actual parameters are system is intelligent thanks to the TC control system. Instead just some of the many advantages of this control system. The of simply heating up until the set temperature is reached, the system is integrated with MIWE‘s remote maintenance service heating process stops before this point to avoid overshooting via a network and DSL connection. This increases operatio- the temperature. Once again, this saves energy. nal reliability and enables quick responses to malfunctions without the need for an on-site technician. Standardised The TC control system is used with the automatic proofing interfaces and MIWE‘s in-house programming ensure that the unit (GVA) and the proofing interruption and retardation units system will remain up to date far into the future. (GUV). The GVA is used for soft rolls. Dough pieces slowly mature for 18 hours at temperatures in the low positive range. When used with MIWE bakery refrigeration systems, the TC They are then recooled. This allows baking to be done control system can cover even more areas. The system takes directly from the GVA for up to four hours. Final proofing in the over the central process control system, which communica- proofing chamber is no longer necessary. tes directly with the various components of the refrigeration system. An intelligent defrosting system constantly measures The refrigerating unit runs with utmost precision thanks to the temperature at the evaporator. In this way, defrosting frequency converters that can accurately control the operati- doesn‘t have to take place strictly according to time. Instead, on of the machine. Tests at Bäckerei Winkler show that these products are not defrosted until it is necessary. This saves frequency converters have a significant impact on the g The GUV (left) is equipped with a TC control system, whereas the TLK works The GUV with TC control system. with FP control. 3 User Report - Report from practical experience performance of the refrigeration unit. “The system works much more accurately as a result,“ Jörg Winkler explains. For example, when there are minor changes in air humidity, lower humidification settings can be used. When long-time dough methods are used, it‘s also important that the dough pieces are cooled off as quickly and evenly as possible. At Bäckerei Winkler, this is done with the TLK‘s integ- rated quick-cooling feature. Up to two rack trolleys can be inser- ted here for cooling. Even dough pieces that are subsequently deep-frozen pass through this stage of the production process. Special bread or baked goods like pretzel sticks are pro- The TC control system on the GVA. cessed in the GUV. This unit also operates mainly at tempe- ratures in the lower positive range. Unlike the fully automatic can be inserted on one side and removed from the other side. proofing unit, the GUV reaches temperatures of up to +15°C. “The response from customers has been nothing but positive,“ Final proofing takes place in the proofing chamber. This says Christine Winkler, excited about the baking results. “The chamber is accessible from both sides so that rack trolleys crust, juiciness and flavour are impressive.“ A brief overview of Bäckerei-Konditorei Winkler Owner: Jörg Winkler Hauptstraße 28 96123 Litzendorf Branch outlets: 5 Employees: Production: 14, of whom 2 are apprentices Sales: 20, of whom 4 are apprentices Shipping department/logistics: 2 Administration: 2 Sample prices: Soft rolls 0.23 EUR Rye bread 1,000 g 2.20 EUR Elltertal style bread 1,000 g 2.30 EUR Special bread 500 g 1.60 EUR Spelt whole wheat bread 1,000 g 3.30 EUR Danish style pastry 0.85–0.95 Euro Bamberg style croissant: 0.65 Euro Stand: 0214 MIWE Michael Wenz GmbH • 97448 Arnstein, Germany • Telefon +49 (93 63) 680 • Fax +49 (93 63) 68 8400 • www.miwe.com 4.
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